Pear Spice Bundt Cake and Cream Cheese Glaze

Bizcocho de pera (2)

Although in this island the climate does not change much, nor nature shows the changes of seasons, autumn remains my favorite season. Through food and desserts with spices, autumn fruits and colors, I try to be transported to New England, where the leaves change color and the landscape becomes a canvas full of the colors in reds, oranges and yellows. I saw the following cake recipe in a cookbook that my friend, Anny, gave me. I thought it would be appropriate to share with it you and welcome fall with this delicacy.

This recipe is an alternative to the usual applesauce cake. It is made with homemade pear sauce. Many ingredients are used, but it is not a recipe complicated to do. The spices make it extremely delicious.

This cake can be made a day in advance. Store at room temperature, then garnish with Cream cheese frosting and pear chips before serving. 




Pear Spice Bundt Cake Recipe  
(Martha Stewart)

 
Ingredients: Spices, especias
⅓ cup granulated sugar 
2 ½ pounds (about 5) Bartlett pears, peeled, cored and cut into 1 ½ inch cubes
2 sticks (1 cup) unsalted butter, room temperature
3 cups flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
¾ teaspoon cinnamon
¾ teaspoon cardamom
¼ teaspoon ginger
¾ teaspoon grated nutmeg
¼ teaspoon freshly ground pepper
1 ¾ cups dark brown sugar
¼ cup honey
4 large eggs
½ cup milk

For decoration:
Cream Cheese Glaze (recipe below)
Pear Chips ( see how to instructions here: Sweet Pear Chips)


Instructions:
1. In a sauce pan, spread the granulated sugar in an even layer. Cook over medium-high heat, without stirring, until sugar around the edge of the pan melts and begins to turn golden, 3 to 4 minutes. Using a wooden spoon, slowly stir until all sugar has melted and mixture is translucent and golden.

2. Add pear chunks to caramel, and stir to coat. Cook, uncovered, over low heat  until very soft, 6 to 8 minutes, swirling the pan occasionally. Using a potato masher, mash the pears until they are broken down but still slightly chunky. Continue cooking, uncovered, 5 minutes more, stirring frequently. Remove from heat; let cool completely.

3. Preheat the oven to 350˚F. Butter and flour a 10-inch (12 cup capacity) Bunt Pan, tapping out excess. In a medium bowl, sift together flour, baking powder, salt, cinnamon, cardamom, ginger, baking soda, pepper and nutmeg; set aside. In a bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and honey on medium  high speed until light and fluffy, 3 to 4 minutes, scraping down  the sides of the bowl as needed.

4. Add the eggs, one at a time, beating until combined after each addition. With the mixer on the lowest speed, add the flour mixture in two batches, a alternating with the milk and beginning and ending with the flour. Add the reserved pear sauce, and mix to combine, about 1 minute, scrapping down the sides of the bowl as needed. Do not over mix.

5. Spoon the batter into a prepared pan, and smooth with a small offset spatula. Bake, rotating the pan halfway through, until cake is a deep golden brown and a cake tester inserted in the center comes out clean, 35 to 40 minutes. Transfer the pan to a wire rack to cool slightly. Invert the cake onto a wire rack set over a piece of parchment paper and allow to cool 10 minutes. Once cool, pour the glaze over the top, letting some drip down the sides. Alternatively, dust with confectioner’s sugar. Garnish with pear chips, if using.

Makes one 10- inch cake

Peras en caramelo Pear cake, smashed pears
puré de peras, pear sauce
 
bizcocho de peras con especias, pear spice cake mix mezcla de bizcocho de pera  en molde
 
bizcocho esponjoso de pera 



Cream Cheese Glaze
Ingredients: 
4 ounces cream cheese, room temperature
½ cup confectioners sugar, sifted
pinch of salt
1 tablespoon freshly squeezed lemon juice
3 tablespoon milk, plus more if needed.
 
Preparation:
1. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on midium-high speed until light and fluffy, 4 to 5 minutes, scrapping down the sides of the bowl as needed.

2. Add the sugar, and beat until combined, about 1 minute.

3. Add the salt, lemon juice, and milk, mix on low speed until smooth. If the glaze is too thick to drizzle, add more milk, 1 tablespoon at a time.

DSC06230


Anny, thank you for such a wonderful present, I have been enjoying it a great deal. I wish you were near to taste all the goodies.

But by the grace of God I am what I am, and His grace toward me did not prove vain. - 1 Corinthians 15:10

5 Friends Have Comment:

  1. Fall is my favourite too, for colours and temperatures....and seasonal fruits.
    I made pears cake usually with choco but never tried so spicy......it must be great, I can immagine what smell!!

    ReplyDelete
  2. Ohhh! this looks really good. i like the spices that you've put in it and i love the presentation. Ohhh! So good!

    Paz xoxo

    ReplyDelete
  3. People underestimate pears. They sing in cakes and dance to autumn winds.. They love spice and the cake looks scrumptious.

    ReplyDelete
  4. Thank you all for stopping bye a taking a few moments to leave a sugary sweet comment.

    Zia - with choco is great i love that combination!

    Paz - My favorite NY Blogger, Thanks! I wish you could have taste it.

    Claudia - A poetry comment, Loved it!

    Have a great day! :D

    ReplyDelete
  5. This cake looks delicious! Such a perfect fall dessert. I love the pears, they make this cake in my opinion! Thanks for sharing!

    ReplyDelete

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